Monday, May 12, 2008

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Breakfast for dinner...does it get any better than that? I don't think so, unless you are about to eat a warm chocolate chip cookie. I had bought buttermilk earlier in the week for the White Chocolate Cupcakes and didn't want it to go to waste, so I decided to make pancakes. These pancakes came out good but they were a little too dense for my taste. I think with some tweaking, this recipe can be great.

Classic Buttermilk Pancakes
Source: Lou Siebert Pappas' Pancakes & Waffles
Makes about fourteen 4-inch pancakes

2 cups all-purpose flour
2 tsp sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs, separated
2 cups plus 2 Tbsp buttermilk
2 Tbsp unsalted butter, melted
Cooking Oil

In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy speaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combine. Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more.

Serve immediately or transfer the pancakes to a baking sheet and keep warm in a 200 degrees oven. Bake the remaining batter as directed.

Top with butter and syrup and enjoy!

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